The combination of mussels and French fries is a classic of the Belgian and northern French coastal regions.
This mussel recipe, like most, requires only a few ingredients: the simpler, the better.
Material needed :
- Sufficiently large saucepan with matching lid
- cutting board
- chef’s knife
- slotted spoon
Ingredients per person :
- 0.5 kg fresh mussels
- 0.1 l whipped cream
- 0.1 l of dry white wine
- Some butter to sweat
- 1 shallot in half rings
- 1 stalk of celery, sliced
- 1 tsp freshly chopped tarragon leaves
- for the french fries (instructions here )
- for the truffle mayonnaise (instructions here )
Preparation :
- Sort mussels: Discard mussels with broken shells
- Remove any beards that may be present
- Rinse in cold water and drain
- Heat butter in saucepan
- Sauté shallots and celery over medium heat
- Deglaze with white wine and add the cream
- Bring to the boil and add the tarragon
- Add the mussels and immediately cover the pot with the lid
- Set on high heat
- The mussels open in the hot steam
- If necessary, after two minutes, carefully lift the mussels underneath with a slotted spoon and close the pot again
- After 4-5 minutes the mussels are done
Serve :
- Arrange the mussels in preheated deep plates
- Add a bowl for the shells
- Mussels are traditionally eaten by hand: an empty mussel shell works well as tongs
- Serve with french fries and mayonnaise
Tip: use leftovers
- What has not been eaten is a good ingredient for dishes that would otherwise never have been prepared (described here )
